Appetizers
Fresh Tomato and Corn Salsa
Makes 1-1/2 cups
Fresh Tomato and Corn Salsa
Makes 1-1/2 cups
Delicious with the traditional corn tortilla chips, this salsa is also great on grilled chicken or seafood.
Calories 18 (10% from fat)
carb. 4g
pro. 1g
fat 0g
sat. fat 0g
chol. 0mg
sod. 50mg
fiber 0g
carb. 4g
pro. 1g
fat 0g
sat. fat 0g
chol. 0mg
sod. 50mg
fiber 0g
Ingredients
- 1 small onion, peeled, cut into 1-inch pieces (about ½ cup pieces)
- ¼ cup fresh cilantro
- 1 medium jalapeño pepper, seeded, cut into 1-inch pieces
- 2 medium vine-ripened tomatoes, cut into 1-inch pieces
- 1 teaspoon fresh lime juice
- ½ cup fresh or frozen corn kernels (frozen kernels do not need to be thawed)
- ½ teaspoon kosher salt
Preparation
- Place onion, cilantro and jalapeño in work bowl fitted with the metal blade. Process until finely chopped, about 5 seconds.
- Scrape work bowl. Add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5 to 7 times.
- Add corn and salt; pulse once to just combine. Let stand for 1 hour before serving to allow flavors to develop. Serve with chips.